Brik pastry rolls with spinach and goats cheese with a hint of chilli and garlic.
Grilled aubergine marinated with chilli, garlic and coriander with a tahini dressing, pomegranate and toasted sesame.
Slow cooked lamb in a tomato sauce with paprika, garlic, chilli and flat leaf parsley with chickpeas and potatoes, with bread or rice.
Oven roasted chicken supreme marinated in North African spices with a tahini cream sauce. Served with vegetable rice and sautéed seasonal vegetables.
Lamb meatballs flavoured with cumin, garlic and fresh herbs, cooked in a rich tomato sauce finished with an egg and grated cheddar cheese. Served with tagine bread or vegetable rice.
Chef's selection of dips and salads with a brik pastry parcel, served with hot pitta bread, great for sharing.